I don't blog as often as I used to. My food pictures are backed up to Portugal 2017, and I keep using each major international trip as motivation to finally organize and put all my memories onto digital paper. And this only matters because I use this blog as my personal food diary and not because I have a massive following hanging by my every food opinion. But it's 2020 now and I'm starting to forget all the tiny morsels I ate in Japan and all the piling plates of pasta I inhaled in Italy and every empanada I nibbled in Argentina. And it doesn't stop there. What about all the little weekend getaways along the California coast and all the reunions with friends that are definitely inevitably centered around food? I'm forgetting about all the cakes I've stress baked into existence and all the themed potluck parties my newfound food-soulmates of the Bay have shared with me. And the recipes I'll never dig up again are just lost forever because honestly most of what I make is... an accident. Somehow it feels like there is always something in my fridge that is on the cusp of rotting (some even on purpose). And I take serious liberties with substitutions. And my attention span is not any better than a five-year-old's. And as a result I am always on instagram.. and literally everything inspires me. How do I do and make and eat and share all these things? And then write it down so I can call upon it with the ease of a search bar? Ugh I can't.
But I've got nothing but time now. And I have zero excuse to catch up on my forever to-do-list, my exponential wish-list.
Over a year ago now, I had gone on an impulsive Costco run and came away with two whole chickens and a tray of oxtail amongst enough veggies to not comfortably fit in the fridge even during a time when I wasn't sharing with random roommates (I literally can't self regulate). And then I had Jared and Brandon over for dinner.
Pressure cooked oxtail seasoned with... who even knows because I didn't write it down.
Fried Brussels sprouts after I painstakingly peeled them.
Chanterelles sauteed in butter.
But the part that really really stuck with me was the creamy brown rice "risotto" that I made with lots of stirring, lots of stock (probably chicken) and miso because I didn't have cheese.
Miso risotto. I'm telling you.
Finally got around to making it again but with shrimp broth (made with the shrimp shells I had on reserve in the freezer).
Chinese broccoli. Shiitakes from my stock of pantry goods. Ginger kraut from a giant ass batch I made when I was still in Jack London (this shit lasts foreverrrrrr). Fried egg with chili oil leftover from dumpling party. Scallions from my little hanging-by-a-thread garden box.
To be fair, I did make this about a week ago, so technically pre-quarantine. But aside from a final chance run to my go-to Asian market today (that included mostly sauces, one cabbage, four chicken thighs, and a package of a brand of Chinese sausage I've never tried before), I'm going to see how long whatever I already have in my fridge will last. And this, I already had in my fridge.
Time to finally inventory my food and shit.
Side note: currently snacking on what I can find in my misc pantry items, which includes Southwest airline pretzels, snack pack of multigrain crackers, and fun sized Snickers.
#quarantinedmeals
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